Balsamic Flank Steak
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4 -6 servings
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Calories
828 kcal
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Course
Main Course
Balsamic Flank Steak
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A beautifully balanced balsamic vinaigrette used as a marinade for tender and easy flank steak.
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Ingredients
- 2 garlic cloves rough chopped
- 1 tablespoon rosemary leaves fresh, chopped or ½ tablespoon dried rosemary
- 1 tablespoon oregano dried
- 2 tablespoons whole-grain mustard or dijon mustard
- ½ cup balsamic vinegar
- 1 cup extra-virgin olive oil
- kosher salt
- fresh ground pepper
- 2-3 pound flank steak
Instructions
- In a blender, combine garlic, rosemary, oregano, mustard and vinegar and blend until garlic is mixed well.
- While machine is on (keep cover on, removing the smaller opening at top), gradually add olive oil and blend until creamy.
- Season lightly with salt and pepper, between ½ - 1 teaspoon of kosher salt and a little pepper.
- If making immediately add the meat to a glass dish, scoring slightly on both sides, pour all but about ½-¼ cup vinaigrette over meat. Lift to coat all sides of the flank steak.
- Allow to marinate in the fridge for 4 - 24 hours.
- If freezing, place meat in freezer baggie (don't forget to write the instructions and what it is on the baggie).
- Pour all but ½ - ¼ cup vinaigrette over meat, squish around coating all sides and remove air before sealing tightly.
- Pour leftover vinaigrette into small jar and place in fridge, removing from fridge about 30 minutes before serving.
- Lay flat in freezer.
- When ready to cook, remove from freezer and place in fridge overnight or on counter for 2 hours.
- Heat grill to medium and lightly oil grill.
- Remove steak from marinade, allowing excess to drip off.
- Place steak on grill and grill for 6-8 minutes per side (depending on thickness and desired doneness).
- If desired, baste or pour vinaigrette left in baggie or dish onto meat while cooking.
- Remove from grill and allow to rest on plate for 5 minutes, loosely covered with foil.
- Slice against the grain and drizzle with a little remaining vinaigrette (the one from the fridge, not what was on the meat).
- Serve immediatly.
- Pair with a crispy salad drizzled with vinaigrette, roasted veggies (also drizzled with vinaigrette), juicy watermelon and a flaky biscuit.
Equipments used:
Notes
Nutrition Information
Show Details
Serving
1serving
Calories
828kcal
(41%)
Carbohydrates
8g
(3%)
Protein
49g
(98%)
Fat
66g
(102%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
6g
Monounsaturated Fat
44g
Cholesterol
136mg
(45%)
Sodium
212mg
(9%)
Potassium
847mg
(24%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
42IU
(1%)
Vitamin C
1mg
(1%)
Calcium
91mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 828 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 828kcal | 41% |
| Carbohydrates | 8g | 3% |
| Protein | 49g | 98% |
| Fat | 66g | 102% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 44g | 220% |
| Cholesterol | 136mg | 45% |
| Sodium | 212mg | 9% |
| Potassium | 847mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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